Ingredients

• 50 g red bell pepper (diced)
• 50 g green bell pepper (diced)
• 15 g fresh parsley (finely chopped)
• 100 g yellow onion ((1 onion, finely chopped))
• 4 garlic cloves (finely chopped)
• 750 g ground meat (lamb and beef)
• 6 g salt (1 tsp)
• 5 g ground cumin (2 tsp)
• paprika (2 tsp)
• 1 g chili flakes (1/2 tsp)
• 3 g cayenne pepper (1 tsp)
• 2 g black pepper (2/3 tsp)
• 45 ml olive oil

Instructions

1. Prepare all ingredients.

2. Place the red bell pepper, green bell pepper, parsley, yellow onion, and garlic in a deep bowl and mix well. Add the ground mead (half lamb, half beef), salt, cumin powder, paprika, chili flakes, cayenne pepper, black pepper, and olive oil. Knead until fully combined.

3. Line a baking tray with parchment paper. Spread the meat mixture evenly over the tray and press it down firmly.

4. Use a spoon to press semi-arches side by side to create the signature Adana kebab pattern. Then pre-cut the meat into straight strips so the portions can be easily separated after baking.

5. Bake the Adana kebab in a preheated oven at 225°C for 20–25 minutes. Then switch to grill mode and grill for 5 minutes.